You know TippiTopper is amazing on EVERYTHING but did you know that you can bake with it? This week we have a reader recipe submission for fruity meringue cookies. Just in time for your neighborhood cookie swap!
Preheat oven to 200 degrees and bring a large pot to a low simmer.Nestle a heatproof bowl (I use my stainless steel mixing bowls) over the pot and add 3 large egg whites and 3/4 cup of fine sugar. Stir until sugar dissolves (2-3 minutes). Remove the bowl from the pot and mix in 1/8 teaspoon of salt and 1/8 teaspoon of cream of tartar. Grab an electric beater and whip on high speed until peaks form (approximately 5 minutes). Sift in 2 teaspoons of TippiTopper Fruit Smoothie and reserve another teaspoon. Line two cookie sheets with parchment. Using either a large pastry tip or a DIY pastry bag (put all contents in a large ziplock and snip off a corner) dollop the lined cookie sheets. Leave space between cookies because meringue with expand. Sprinkle reserved teaspoon of TippiTopper on meringues. Bake for an hour until meringues are crisp.
Thanks Mary! We love to hear the different ways people are using TippiTopper. In addition to being a wonderful ingredient, you can also use TippiTopper to add natural color to batter, add zest to buttercream frosting, as a replacement for artificial sprinkles and other as a substitute for baked goods’ decoratives.